Slow Cooker Taco Soup – Easy, Filling & Full of Flavor 🌮🥣
There’s nothing quite like the warm, savory smell of taco soup simmering in a slow cooker—it fills the whole house with comforting aromas. This Slow Cooker Taco Soup is a go-to recipe when you need something hearty, flavorful, and easy enough to throw together in minutes. With pantry staples and a single pot, it’s perfect for busy families or casual gatherings.
Why I Love This Recipe
This recipe is one of my personal favorites for a few reasons:
- It feeds a large crowd—my family of 6 is full and happy every time
- The prep is minimal, and the slow cooker does all the work
- It’s customizable: swap the beans, add corn, top with cheese, or go spicy
- It freezes well and makes delicious leftovers
🛒 Ingredients
- 3 pounds ground beef
- 1 large onion, diced
- 1 can pinto beans (15 oz), drained and rinsed
- 1 can black beans (15 oz), drained and rinsed
- 1 can chopped tomatoes with green chilis (Rotel-style)
- 1 can green chilis (4 oz), mild or hot
- 1 packet taco seasoning (or 2–3 tbsp homemade)
🔄 Swaps & Notes
- Meat Options: Try ground turkey or ground chicken for a lighter version.
- Add-ins: Corn, bell peppers, or zucchini make great additions.
- Beans: Mix it up with kidney beans, chili beans, or even white beans.
- Heat it up: Add cayenne or chipotle powder if you like it spicy.
- Homemade Taco Seasoning: Use cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper.
👨🍳 Instructions
1. Brown the Ground Beef and Onion
In a large skillet over medium heat, cook the ground beef and diced onion until fully browned. Drain any excess fat.
2. Transfer to Slow Cooker
Add the browned beef and onion to your slow cooker insert.
3. Add Remaining Ingredients
Stir in the pinto beans, black beans, chopped tomatoes with green chili, canned green chilis, and taco seasoning. Mix everything together well.
4. Cook
Cover and cook on LOW for 3–4 hours, or on HIGH for 2 hours, until everything is heated through and the flavors are well blended.
5. Serve
Ladle into bowls and serve hot with your favorite toppings (see below!).
✅ Tips for Success
- Make it ahead: Brown the meat the night before and refrigerate. Dump and go the next day.
- Use a liner for your slow cooker for easy cleanup.
- Stir halfway through if you’re home—helps the beans and seasonings distribute evenly.
🍽️ Serving Suggestions & Pairings
This soup pairs well with:
- Tortilla chips or cornbread
- A dollop of sour cream or Greek yogurt
- Shredded cheddar cheese or Monterey Jack
- Sliced jalapeños, avocado, or chopped cilantro
- A cold Mexican-style drink or agua fresca
For more hearty and comforting meals, pair with:
- This Dorito Casserole
- These Sheet Pan Quesadillas
- This Cajun Chicken Sausage Gumbo
- These Chicken Enchiladas
- This Mexican Chicken and Rice Casserole
🧊 Storage & Leftovers
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- To Reheat: Microwave or reheat on the stove over medium heat.
🔚 Final Thoughts
This Slow Cooker Taco Soup is a total weeknight winner—warm, comforting, and ready with minimal fuss. Whether you’re feeding your family or meal-prepping for the week, this recipe delivers every single time.
Did you make it? Share your version, tag us on social, and follow for more cozy meals and flavor-packed ideas from Chef Maniac!
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